A big old screened in porch with granite- topped tables that seemed out of context and gigantic bubbling caldrons full of simmering fresh crawfish. Hot, steaming, spicy crawfish are served at a maddening pace here – the kitchen staff can hardly keep up with all of the orders. Gigantic 60 gallon pots filled with crawfish boiled and bubbled away in Cajun crab boil – a spicy blend of paprika, cayenne pepper and other “secret” ingredients.

Once cooked, the jumbo pots of crawfish are dumped into insulated ice chests to keep them hot – but that only lasts for a few minutes since they sell so quickly. Shreveport-Bossier could easily be called “The Crawfish Capital of the Universe” – between the crawfish cult around here and the annual Mudbug Madness Festival it‘s a fitting title.